Pickled Cabbage and Carrots - alive magazine

Ingredients

• 3 cups (750 mL) very thinly sliced red cabbage
• 2 tsp (10 mL) salt
• 1 cup (250 mL) julienned carrot
• 1 cup (250 mL) rice vinegar
• 3/4 cup (180 mL) natural cane sugar
• 2 Tbsp (30 mL) very finely chopped or julienned ginger
• Pinch of hot chili flakes
• 1/2 tsp (2 mL) toasted sesame oil